Canning on the Hudson

This June I’ll be offering a three-day, four-course sustainable food preservation workshop on the beautiful grounds of the Omega Institute in Rhinebeck, New York, June 4–6. We’ll do water-bath canning, pressure canning, picking, fermenting, dehydrating, and more, all with seasonal produce from farmers in the Hudson Valley. As with all my classes, you’ll leave with canned goods, recipes, and the confidence to try food preservation at home.

I’m especially excited that this workshop is happening at Omega, because course registrants (and me!) get to participate in the full Omega experience: besides the canning workshops, you’ll have access to yoga and meditation classes, spa services, canoeing and kayaking, swimming, or just lounging around the lovely property. This is the first time that Omega’s offered a food preservation workshop, and we’ll need your enthusiasm to make it a repeat event. Please help us spread the word by reposting, tweeting, or however you newfangled folks communicate these days.

Course tuition is $125, plus a $20 materials fee and accommodations at Omega. You can register here.

4 comments to Canning on the Hudson

Hello! I am a new subscriber and so glad I found you! I have made it my goal to can one item of food each week this spring and summer starting May 1 when my local farmer’s market opens. I found your site when I was looking through the Omega catalogue. I will be at Omega June 4-11 for a training with Jon Kabat-Zinn so I will not be able to attend your training but I hope to run into some fellow canners while I am there!